Tuesday, March 27, 2012

WOW! I got GOOSIES!!

I should sub title this entry as "Tooting My Own Horn" but I admit it...I just cannot help myself. Last Saturday was a very happy day for me. I got up early in the morning to make some macarons because an ardent reader and I were meeting for the first time. We were set to have lunch together at the Empire Subang. I wanted to let her taste my macarons.

We had lunch at a newly opened Thai restaurant. The food was just so-so, but it did not bother us because we had such a great time chatting. In a delightful coincidence, the new friend turned out to be the daughter of the midwife that had delivered me (so many moons ago). Her name is Cindy and she is a very pleasant lady and so warm and friendly that it felt more like meeting an old friend. She was so thoughtful and generous and had brought a lovely set of earrings and a necklace as a gift for me. What a delightful surprise and I loved both the design and the color. I wore them to lunch yesterday. I think they matched my purple blouse. Thanks so much again, Cindy.

As we were having lunch, a young lady came over to our table and asked me if I am Veron and introduced herself as Adrine. She is also a food blogger and a regular reader of my blog. It was a great pleasure to meet her and her family. What a small world this is!

After our lunch, Cindy and I went window shopping together and then I asked her to tag along to watch a "Berries pie" demo at Jaya Grocers by the young and handsome Chef Ryan Khang. Chef Khang is quite an accomplished chef. He had written his first book in 2006 and had worked as a consultant chef for a chain restaurant where he had developed new menus and supervised production. Currently he is the resident chef of The Cooking House and the editor-in-chief of a food and health journal called Malaysian Nourishment.

When I met Chef Khang, I offered him a piece of my macaron with my newly invented fillings that was suggested by my Quay Lo. What he said to me sent me to cloud 9! As soon as he took the first bit of my macaron, he said, "This is a French macaron, did you age the egg white for 7 days? What is the filling? This is very good!" I told him it was a filling I invented, kumquat preserves with dark chocolate and cointreau. He told me he had just returned from Paris and had tasted lots of macs while there and mine was better than the Dulce de Leche macarons he had there!! OH MY GOODNESS!! someone please pinch me and tell me that I am not dreaming! When I felt my feet just about to touch back down to the ground, he sent right back to cloud 9. He asked if I would like to contribute an article to the Malaysian Nourishment food and health journal. I think he must be joking.

Me? write an article for a food magazine? I can hardly believe that. Wow! I got goosies all over!! Fortunately, I had the presence of mind to get a picture with this young handsome chef who is so kind to offer his opinion on my macarons (especially since it was favorable).

I am eager to share with you the new fillings recipe because it must be good when the compliment comes from a chef.

Please ensure the mixture is dry is entirely dry. After it is well mixed, add in coloring and blend in. In a large clean, dry bowl whip egg whites on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to ALMOST stiff peaks like in the photo. With a flexible spatula, gently fold in almond and icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets lined with parchment paper and try to have equal size circles. If you want to have uniform size of shells, draw circles before you pipe.

I am so happy that I finally got

these shells to look more decent

Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form or when you gently touch the top of the batter, it does not stick to your finger. Place baking sheet into another bigger baking sheet. Bake, in a preheated 140°C oven for 20 minutes. Remove macarons from oven and transfer parchment paper to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment paper.

Note: if the batter is overmixed, you will get flat shells and if it is undermixed, you will get Dolly Partons (click link to find out why Dolly Partons). LOL! So, be mindful when you mix the batter.

Fillings recipe:

Kumquat compote with cointreau:(adapted from Wendy of Table For Two and More with slight modification)

Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, until just about to boil. Put chocolate in a medium sized glass bowl and pour hot cream over. Let sit for a minute or two then stir with a wooden spoon until completely smooth.

Wow, beautiful macarons and i can imagine how good is your new invention of flavours! is the egg white aged for 48 hrs at room temperature,is this safe? where you kept this egg white? I am thinking to try this recipe..have yet to make macarons for quite a while..

Sonia from my research on the whether aged egg white at room temperature, here is my finding. There are three proteins that are deemed effective in maintaining the integrity of the egg white. First is Ovotransferrin, which binds tightly to iron, making it useless to bacteria that thrive on it. Second is Lysozyme, which digests bacterial cell walls, and third is Ovomucin, which inhibits viruses. Futhermore, when macarons are baked at a temperature of over 140 degrees F, every type of bacteria is eliminated, don't you think? So, you tell me, is that safe? hehe

I'm so excited for you!! These look absolutely perfect and professional! I'm not surprised the young handsome chef was impressed. It's actually quite an achievement for anyone here to be able to produce macs with the correct texture considering the humidity we get ... esp this couple of days! Where do you get kumquats at this time of the year, Lucy? You're killing me with this.

Thanks Ping. I have to say I am very pleased with the result of this batch of macs. I nailed it this time. I got the kumquat at MBG. I think they are from Camerons because they are so much cheaper than those from US. Not sure if they still have stocks now. No worries, you will get to taste this when we meet for lunch on Friday:D

Mel, I guess the batch of kumquat I got was the end of season. I don't see it anymore now. Yes to make this again, got to wait for next year. Not sure about the article lah, I really don't think I am qualified to write for food magazine. But like I say, the invitation from Chef Khang really make me feel good:D

Wahhhhh!!!! You soooo famous! Even strangers know you. Alamak!!! I would never dare ask a professional chef to try what I cook or make, so shy lah....my half past six cooking. LOL!!!!

Hmmmmm...I was hoping I would get some macarons when you came to Sibu, with or without nipples but unfortunately, I did not get any. Sobsssss!!!! KIV ya...for your next trip to Sibu. Then I will roll out the red carpet...Hehehehehehe!!!!

hehe, where got famous? My face all over my blog, how not to recognise me? Yala, I very thick skin, don't know how high is the sky and how thick is the earth, going ask a professional chef to taste my macaron! Hey next trip to Sibu, I stay longer, come yourself to bake macarons for you, want?

Congrats Veron...I hope to get the mag when it is out :)) and your macarons no nipples this time LOL! they look beautiful especially the fillings..thumbs up. I have kumquats compote...now scratching the head what to do with them :))

Oh my oh my Congratulations to you, Veron! I think you should take the challenge since you've already on air. so everybody knows you well. So jealous of you...can take picture with that handsome chef. haha....Have a great week ahead, dear.Kristy

What gorgeous macarons!! Veron, you are such a star! I tried so hard last year...6 times in a row.....but haven't reached to my satisfaction. Looking at yours I must try again :D If I can make so nice like yours, I think I will have insomnia....haha....too happy! In the mean time, I will just feast on your pictures :D MaryMoh at http://www.keeplearningkeepsmiling.com

Thanks Bel. What a delight to see you:D I told Alan of Travelingfoodies that he inspired me to perfect my macs but you inspired me to take better photos:D I will always remember the tips you gave me:D Thanks again.

CONGRATS Veron (: you look so young and pretty in the photo! and your macs look so elegant!! now exam stress. looking at your macs makes me all excited!! when is the article publishing?? see if my friend can get it for me when she goes back to malaysia!

Veron it was nice to meet you yesterday. Thank you for the chance to taste your macarons. They are of a way higher standard in appearance, taste and texture than many we have purchased from commercial outlets, well done. Keep up the good work inventing new flavour combinations :-)

You look nice in that necklace, earring and purple blouse. That's really something to be recognised by your readers. So are you really going to write an article? I do believe Chef Kang's opinion of your macarons. They look so perfect, the taste should be perfect too. And you're so cute with the Pooh t-shirt!

Carolyn, I am not so sure about writing the article. I need to make sure it is good enough to go into a food magazine. Like I have reiterated, I am not a writer. For me, I believe Chef Khang's opinion because it is favorable hehe.

wa wa wa, i think my frozen wings will start to flip up and fly if someone were to give such comments on my bakes! These must be darn good!!Perfect looking macarons! your ranger looks very serious in this photo..looks like he's guarding you!

Hey Hey Hey, make sure you thaw your wings before you flap them because I don't to be responsible for frozen wings become broken wings! hehehehe Thanks Lena for always being so supportive and encouraging. Yes, Ranger is making sure I don't miss a mark. I think he too know I am VERY "LUCY". LOL!

Quay Po: See 1 step closer to what I suggested to you before! You are a good writer & I'm sure that many people are waiting now to see your food article in the next release of this magazine!Please take the photo of the article & share with us later, ok!I suuport you 110%!

Nearly chocked on my biscuit when I saw my name being mentioned! He he. So honoured! (pssst.... I'm not a food blogger tho. I write mainly about my girls, so I guess that makes me a mummy blogger) Oh, and I had no idea that your lunch partner that day was someone you just met. From the way both of you were chatting, I somehow assumed that you were childhood friends or someone you know very well.

Thank you very much for the kind words, dear Veron. It was such a pleasure meeting you, I had a great time. You are very good company; it is fun being with you. The macarons are the best we have ever tasted, Cheryl thought so too. She sends her thanks n love to you n your wonderful family. xoxo

Cindy, I had fun hanging out with you. I feel like we have know each other forever:D I am SO happy that Cheryl likes he macarons and tell her she is most welcome. Maybe next time she is in KL, she might want to hang out with two old Aunties and the reward will be a box of macarons? hehe My love to you and your family. XOXO

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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.

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I wish to thank those who have given me AWARDS. I feel really honored and thankful to you all. I have decided not to display the awards in my blog or pass it on because I feel it is impossible for me to pass it on to all the deserving blogs. They are so many and I do not feel comfortable leaving anyone out. I hope you appreciate how I feel. Once again Thanks a Million for thinking of me.